40 g (½ scant cup) oat flour (or any flour you prefer)

1 tablespoon maple syrup (or honey)

1 egg

180 ml (¾ cup) egg whites

Cinnamon Yogurt Filling:

80 g (≈ ⅓ cup) Greek yogurt

1 teaspoon granular sweetener (erythritol)

⅓ teaspoon ground cinnamon

Preferred milk, if necessary to thin the filling

Sugar-Free Cinnamon Sugar:

1 teaspoon granular sweetener (erythritol)

⅓ teaspoon ground cinnamon

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In a bowl, combine oat flour, maple syrup (or honey), the whole egg, and egg whites. Stir until smooth and lump-free.
Heat a non-stick skillet or crepe pan over medium heat with a little oil or butter.
Pour about ⅓ cup of batter into the pan and swirl to spread thinly. Cook 1–2 minutes until the edges lift and the underside is golden. Flip and briefly cook the other side.
In the meantime, prepare the cinnamon yogurt filling by mixing Greek yogurt with sweetener and cinnamon. Thin with milk if needed.
Spread the yogurt filling over the cooked crepe and roll it up.
Mix sweetener and cinnamon for the cinnamon sugar and sprinkle over the top.
Serve immediately while warm.